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Stuffed cabbage leaves

This recipe is adapted from one of Elizabeth David's in French Country Cooking.

You'll need

100 gm (½ cup) medium-grain rice 1 Savoy cabbage, core removed 1 tbsp olive oil 180 gm bacon, diced 1 onion, finely chopped 4 garlic cloves, finely chopped 800 gm pork and fennel sausages, skins removed 100 gm coarsely grated Gruyère 2 egg yolks ½ cup coarsely chopped flat-leaf parsley 4 thyme sprigs 350 ml white wine 50 gm butter, cut into cubes


  • 01
  • Place rice in a saucepan, cover by 1cm with cold water, then heat over medium-high heat until just simmering (5 minutes). Stir, reduce heat to low, cover and cook until tender (10-15 minutes), then set aside.
  • 02
  • Meanwhile, remove 12 outer cabbage leaves, blanch until tender (1-2 minutes), drain and set aside.
  • 03
  • Cook whole cabbage heart in boiling water, removing and draining outer leaves as they become tender, then cook inner heart until tender (4-5 minutes) and drain well. Finely chop cooked cabbage and place in a large bowl.
  • 04
  • Heat oil in a frying pan over high heat, add bacon, onion and garlic, stir occasionally until just cooked (5-10 minutes). Season to taste, add to chopped cabbage with sausage, rice, cheese, yolks and parsley, mix well, set aside.
  • 05
  • Preheat oven to 180C. Form sausage mixture into six balls, wrap each ball in one blanched cabbage leaf, then use remaining outer leaves to completely cover mince and form a cabbage shape. Place in a casserole to fit snugly, scatter with thyme, dot with butter, pour wine over, cover and cook in oven, basting occasionally, until cabbage is very tender (2-2½ hours). Serve with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Aromatic Alsace riesling.

Featured in

Jul 2011

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